Local Food Sound Food Blog
Parent Category: Eating
Category: Local Food
Created on Thursday, 30 September 2010 14:56
Written by Theresa Collier
If someone has been in the fishing business for more then 30 years, one would expect that he or she would know pretty much what to expect out of each new season. "Not necessarily so," says Mary Lang, owner of Klawock Oceanside Inc in Poulsbo, WA. "Salmon are cyclical and their yearly runs are closely monitored and forecasted, but in the end Mother Nature decides how many salmon there will be." She adds,"It could be a bountiful year or disappointing one depending on the year and your location."
Mary and her husband Larry have lived in Kitsap County for over 25 years. After years of owning and skippering tender boats in Alaska, they decided in 2004 to lease a processing plant from the Klawock Cooperative Association Tribe. The shore-based plant, which processes all types of salmon, is located about 80 miles west of Ketchikan on Prince of Wales Island in Southeast Alaska and was the first salmon cannery built in Alaska in 1878. Mary takes care of marketing and sales out of their home office in Poulsbo while Larry is in charge of operations up north in Alaska. Mary is profiled in a newly released cookbook, Fishes and Dishes , written by and about women in the fishing industry in Alaska. Klawock Oceanside is truly a family-owned and operated business. Along with 25-30 processing plant employees, all five of Mary and Larry's children have pitched in. One of their sons, Carson, now co-manages the plant.
Fish arrive at the plant within hours of being caught. The plant's excellent location makes it quick and simple for the fishermen to bring in their catch using refrigerated salt water. Minimal handling is the main goal. Quick off-loading from the dock to the blast freezer assures optimum color and freshness.
Klawock Oceanside also sells premium smoked salmon in hand-packed cans. Only fresh, boneless and skinless salmon is used. All products are Marine Stewardship Council certified and meet all requirements of the USDC. Many customers purchase the salmon not only for the delicious taste but for the heart-healthy omega-3's and vitamin D benefits. As Mary points out, "A six ounce serving of sockeye salmon gives you 1100 IU of vitamin D, a much needed boost for those who live in the sun-deprived Pacific Northwest. Don't be fooled, farmed salmon do not contain any of these benefits."
Red and White King smoked salmon as well as Sockeye and Coho are available in 6-ounce cans priced from $5.50 to $6.00 per can with a discount if purchased by the 12-can case. Mixed cases are also available and make wonderful holiday gifts. If you live in the Poulsbo/Bainbridge Island area a minimum order of a case will be delivered free of charge. Mention Sound Food to receive a free can with your order. For more information about the company or to place an order, please go to www.klawockoceanside.com.
Alaskan Salmon Niçoise Salad
Smoked salmon takes the place of tuna in this composed salad of steamed
green beans, new potatoes, capers, tomatoes and hard boiled eggs. If Niçoise
olives are unavailable, you can substitute Kalamata olives.
9 ounces fresh green beans, trimmed of strings
1 pound small red new potatoes
1 small head Bibb or butter lettuce
4 tablespoons capers
1 cup Niçoise olives
2 large tomatoes, cut into 8 pieces each
10 to 12 ounces Klawock Oceanside canned smoked salmon, sockeye or king
4 hard-boiled eggs, halved
3 tablespoons lemon juice
1 tablespoon minced shallot
1 teaspoon prepared Dijon mustard
Pinch of sugar
Pinch sea salt
Freshly ground black pepper to taste
1/2 cup extra virgin olive oil
Steam the green beans until tender, then rinse well under cold water and drain. Boil the potatoes until done, and cool down in cold water. Drain and
quarter the potatoes.
Place several lettuce leaves on each plate. Place a mound of potatoes in the
center and surround with separate piles of beans, capers, olives, tomatoes,
and smoked salmon. Nestle two egg halves on opposite sides of the plate.
To make the vinaigrette, whisk together the lemon juice, shallot, Dijon
mustard, and sugar in a medium, high-sided bowl. Slowly drizzle in the olive
oil, whisking vigorously to emulsify. Whisk in the salt and pepper to taste.
Drizzle each salad with the Lemon Vinaigrette.
Makes 4 to 6 servings
Recipe courtesy of www.fishesanddishes.com